Spicy Roasted Veggies

Sometimes it is hard to find a side dish that is low in calorie and filling. This side dish was by far both of those. This could easily be a meal all on its own!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
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Your choice of fresh veggies.
I used white mushrooms, asparagus, sweet baby peppers (yellow, orange, red), sweet green pepper, zucchini.
Wash and chunk cut all veggies.
1-2 TBL Olive Oil
Pinch of Salt and Pepper
1 tsp garlic powder
1 tsp red pepper flakes
To taste cayenne pepper

How To:
Preheat oven 400 degrees
Toss all veggies in olive oil.
Spread out evenly on a cookie sheet.
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Add all spices and toss with hands until all are coated in spices.
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Bake for 20-25 minutes or until veggies are tender. If you like them a bit more crispy turn oven to 425 degrees and bake for an additional 10-20 minutes or until the reach how you would like them cooked.
Serve and enjoy!
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Steak Fajita – Crock Pot

Mouth watering goodness! Those are three words that describe this meal perfectly! So good! Quick and Easy!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 782 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
6-8 Eye of Round Steaks – remove fat and cut into stripes
1 Yellow Bell Pepper – deseeded and cut in strips
1 Green Bell Pepper – deseeded and cut in strips
1 Red Bell Pepper – deseeded and cut in strips
1 Medium Onion – slice – cut each slice in half – separate all pieces
1 Clove Garlic – Minced
3 TBL Lemon Juice
2 TBL Oil
2 tsp Seasoned Salt
1 tsp Chili Powder
1 tsp Red Pepper Flakes
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Add oil to skillet, cook steak strips on med-low and brown just outside of steak.
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At same time add lemon, seasoned salt, garlic, chili powder, red pepper flakes to crock pot on low. Stir together to combine well.
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Once steak strips are browned on outside dump steak and pan drippings into crock pot on low. Stir to coat steak with seasonings already in crock pot.
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Let sit in crock pot for 2-4 hours pending how your crock pot cooks. Just before steak is fork tender add red, green, yellow bell peppers and onions strips to crock pot.
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Stir peppers and onions with steak and seasonings. Let cook on high for 1 – 1 1/2 hours or until peppers and onions are tender.

We made guacamole (see recipe in Dips section) to lightly spread on our tortillas!
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Then topped that with a bit of salsa!
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Scoop out your yummy fajita add to tortilla and ENJOY!
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